1. Place the rack of ribs in a roasting dish (pyrex with a lid), add a wee splash of water, spread some coconut oil on top of the ribs, season with bay leaves and onion wedges. Cover with a lid and place the dish into a preheated oven and cook on 200 C for 20 mins, then reduce the heat to 165 C and roast for 45 mins.2. Rinse the butternut squash, cut in half (lengthwise), discard the seeds and cut into wedges. Arrange them on a baking tray, lightly brush with coconut oil and place into the oven and roast on 165 C for 45 mins. The tray can go under the ribs.3. Cut off the fiberous ends (the lower third) of the asparagus and discard. Peel off the outer layer of the lower half. Melt the coconut oil in a wide pan, add the prepared asparagus and sautee for 4 to 5 mins.4. Serve the juicy ribs with the veg. Enjoy!

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Hello, I'm Razana, the cook, the food stylist, the photographer, and the editor of this blog. Nourish me lovingly is my online recipe journal where I share my undying love for good food. I am an extraordinary mum who just loves making diverse and delicious home cooked meals from the best organic ingredients available. Thank you for stopping by and taking the time to comment! Enjoy the 100% food content!

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When you're washing up, pray. Be thankful that there are plates to be washed; that means there was food, that you fed someone, that you've lavished care on one or more people, that you cooked and laid the table. — Paulo Coelho